Monthly Menu: September

I took a bit of an unexpected break from the blog these past couple weeks. I knew that the beginning of the school year would be busy, but a few unexpected challenges kept me away from my computer completely. My husband was in and out of the hospital twice due to some pesky gallstones and a resulting enflamed gallbladder and pancreas. Thankfully, he is home now and on the road to recovery. During the same period our hot water heater went kaput and my car was severely damaged. They say things come in 3’s, so it should be easy sailing from here, right? I am so grateful for the friends that immediately jumped in to take things off our plate, provide us with dinner and check in regularly. Throughout, we were reminded every time we turned on the news how incredibly fortunate we are in comparison to the people of Afghanistan, those dealing with Hurricane Ida, wildfires and all of the other heavy situations weighing on our world.

I’m hopeful that the next month we will all find our loads lightened. To be on the safe side, quick and easy meals are going to be my go-to in September. I chose meals that could be customized for individual preferences and cooked individually on nights that we are all going in different directions. Sunday nights are dedicated to family style meals because I know we will all be sitting down for dinner together. I assigned pasta dished to Monday, Mexican inspired meals to Tuesday, Fridays are primarily for pizza and chicken Sundays to take some of the guesswork out of what to have for dinner.

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Week #1

One-Pan Pasta with Meatballs: quick & easy

Burrito Bowl: gluten free, customizable

Steak Caesar Salad with Naan: quick & easy

Cobb Salad: customizable

Teriyaki Salmon w/ Brown Rice: gluten free, new to me recipe

Chicken Caprese: new to me recipe

Week # 2

Pasta Alfredo w/Chicken & Broccoli : quick & easy

Recipe: Cook 1 package of Trader Joe’s pappardelle pasta. Add 1/2 bag of Trader Joe’s Organic Broccoli Florets to boiling pasta for the last 3 minutes of cook time. Drain pasta and broccoli. Stir in Trader Giotto’s Alfredo Sauce and chopped Trader Joe’s Roast Chicken Breast. Heat over low heat until sauce and chicken are heated through.

Black Bean Burger & Sweet Potato Fries: quick & easy, meat free

Note: I use the Trader Joes Quinoa Cowboy Veggie Burgers. I serve it on a toasted brioche bun with cheddar cheese, lettuce, tomato and sliced avocado.

BBQ Chicken & Summer Succotash: gluten free

BBQ Chicken Pizza: quick & easy (use leftover BBQ chicken from previous dinner)

Johnny Marzetti: family favorite

Balsamic Chicken & Caprese Salad: new to me recipe

Week #3

Fresh Veggie Beef Ragu: quick & easy

Chicken, Rice & Black Bean Casserole: gluten free, make-ahead

Eggwich, Hashbrown & Fruit Salad: quick & easy

Recipe: Toast bagel, spread butter and jam on each half, top on half of bagel with a fried egg, slice of cheddar cheese and bacon. Place other half of bagel on top.

Calzone: quick & easy, customizable

Recipe: Preheat oven to 450 degrees. Divide a 1 lb bag of Trader Joes Pizza Dough into 4 even balls. Roll each ball into a 7″ circle. In a medium bowl mix 1 cup ricotta and 1 cup shredded mozzarella. Add in additional ingredients of your choice (mushrooms, sausage, pepperoni, olives, etc…) Place of spoonful of the cheese mixture on the center of each circle. Fold over and pinch the edges together. Brush with a mixture of olive oil, garlic salt and Italian seasoning. Bake for 15 minutes or until golden. Spoon heated marinara sauce over the top of each calzone. Tope with grated. parmesan.

Stuffed Bell Peppers w/ Roasted Butternut Squash: veto, gluten free

Bruschetta Chicken & Orzo: quick & easy

Recipe: Preheat oven to 375 degrees. Season 3-4 boneless skinless chicken breasts with salt and pepper. Spread one container of Trader Giotto’s Fresh Bruschetta Sauce over the top of the chicken. Top with 1 cup of shredded mozzarella cheese. Bake for 35-45 minutes on center rack until chicken reaches an internal temperature of 165 degrees F. Drizzle with Trader Joe’s Balsamic Glaze.

Week # 4

Rigatoni & Brussels Sprouts: make-ahead

Recipe: Preheat oven to 425 degrees. Cook 1 package of rigatoni until al dente. Place rigatoni in a baking dish and stir in 1 ½ cup shredded sharp cheddar cheese, 1 (8 oz) can tomato sauce, 1 cup milk, salt and pepper to taste. Bake for 30 minutes.

Indian Fry Bread: new to me recipe

Pan Seared Salmon w/ Garlic Lemon Butter Sauce & Garlic Rice: new to me recipe

Margherita Muffin Pizza: quick & easy, customizable

Recipe: Split English muffin in half and toast. Spread pizza or marinara sauce on each half. Place fresh mozzarella and halved cherry tomatoes on top. Broil until melted. Finish with roughly chopped fresh basil. (customize by adding/subtracting pizza toppings to please different tastes).

Red Beans & Rice: new to me recipe

Parmesan Crusted Chicken w/ Pasta & Marinara & Caesar Salad: new to me recipe.

Note: Use the leftover marinara sauce from the Margherita Muffin Pizzas to mix in with pasta.

 Use THIS blank monthly menu to customize a plan that best meets your own needs. 

1 Comment

  1. Katy

    August 31, 2021 at 6:02 pm

    Yum- many helpful recipes for September! I made fry bread when I worked in Oakland.

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